Easter Recipe Round-Up Here are a few of my favorite recipes for the spring holiday, from brunch classics like quiche Lorraine to a make-ahead orange and caramel flan for dessert. Need to feed a crowd of hungry relatives? Try the ham with Madeira-cider glaze or rack of pork loin with mustard and apricots—both make for… Read More →
10 Quick Ways to Cook Clams at Home I’ve always loved clams. During my childhood summers, my dad and I would spend the day clamming in the bay of Long Island’s South Fork. I can eat the briny, succulent shellfish by the dozens. Whether you poach them in wine, stuff them with bacon and breadcrumbs or add… Read More →
9 Ways to Celebrate Pi(e) Pi Day is 3/14, and while this made-up holiday has nothing in common with our favorite dessert, we have no problem dedicating a whole day to baking and eating pie. Here are nine sweet and savory ways to indulge. Lattice-Top Blueberry Pie As far as pie fillings go, this one… Read More →
11 Ways to Cook Everyone’s Favorite Crustacean Shrimp are easy to prepare, cook quickly and pair well with many different flavors. From Vietnamese spring rolls and Japanese tempura, to spicy barbecue shrimp and spring paella, the possibilities are endless. Grilled, fried, sautéed, baked and poached, here are my favorite ways to cook the beloved seafood. Shrimp… Read More →
Shrimp & Blue Grits with Andouille Sausage By Andrew Zimmern Recipes for this classic Southern dish vary greatly—some have sausage or bacon, some are loaded with mushrooms, some have a tomato-based gravy, while others have no gravy at all. Use this recipe as a good base, and feel free to experiment from there. The recipe… Read More →
Festive Finger Foods Start the party off right this holiday season with one of these delicious appetizers, from simple and elegant seafood dishes like spicy mussels fra diavolo to throwback recipes from my childhood—salmon aspic is making a comeback, you heard it here first. Whether you’re headed to an office potluck or inviting friends over for a festive… Read More →
All-American Road Trip In the all-new season of Bizarre Foods, I’m exploring America’s rich history and diverse cuisine along the country’s most famous historic routes. For me, traveling in the USA is all about the legendary trips that define our culture, from de Tocqueville to Huck Finn to Kesey’s Merry Pranksters. Our history can be defined by… Read More →
15 Crowd-Pleasing Recipes for Football Season Few things excite me more than the prospect of a lazy Sunday spent hanging out with friends and family eating football couch chow. I love cooking for a crowd, rolling out different finger foods, hearty soups and snacks throughout the day. Here are some of my go-to recipes for… Read More →
Easy, Weeknight Homemade Mac and Cheese By Andrew Zimmern Of the dozens of recipes for this comfort food classic that I have in my recipe file, this one is unique. I start cooking on the stovetop, melting the cheese into a rich, creamy sauce, then finish it in the oven. It’s cheesy and easy, super… Read More →
We tasted new food at the Minnesota State Fair – here’s our take. By AndrewZimmern.com Staff Tasked with sampling a slew of new foods at the State Fair, we skipped breakfast and headed out early Thursday morning with empty stomachs and open minds. There were pleasant surprises (maple bacon shaved ice!), a few safe bets (anything with… Read More →
52 Things to Look for at the MN State Fair Looking for a fun way to explore the Minnesota State Fair this year? Try completing this State Fair scavenger hunt. Mullets, crazy tattoos, award-winning baked goods, celebrities, fair hair… if you can think of it, you can find it at the Great Minnesota Get-Together. So… Read More →
Modern Food, Age-Old Technique Defined more than a decade ago by chefs Claus Meyer and Rene Redzepi, the New Nordic food movement is reimagining what Scandinavian cuisine is, with a focus on seasonality, sustainability, animal welfare and traditional Nordic ingredients. And while this ground breaking philosophy has famously fueled avant-garde creativity, exploring old traditions is… Read More →
Stir-Fried Crabmeat and Sweet Corn By Floyd Cardoz This quick stir-fry doesn’t need any accompaniment—it stands on its own beautifully. It can be served hot from the skillet, or you can chill the corn base and then fold in the crab and tarragon to serve as a satisfying salad. Spoon it into baked mini tart… Read More →
The Best Thing I Ate Last Week Start with fresh, cold, glass-bottled cream from a local dairy—thick and so clotted under the cap you have to break the buttery seal with the back of a spoon before you can pour it out—sweetened with sugar and vanilla, and beaten to stiff pillowy peaks. Add fresh strawberries… Read More →
The Best Thing I Ate This Week By Andrew Zimmern In celebration of his latest book, Derek Dammann came down from Montreal to cook a special dinner with Jamie Bissonnette in Toro’s private dining room in New York City. The food was eclectic and lumberjack chic, with a foie gras course incorporating some devilishly delicious apple and maple… Read More →
15 recipes for a Memorial Day Barbecue From grilled salads and classic fried chicken to easy homemade baked beans and an ultra-moist angel food cake, here are 15 ways to welcome summer. • 7 Easy Tips for Grilling • Grills Gone Wild • Up Your Salsa Game
Mixed Vegetable Frittata with Manchego By Andrew Zimmern If you have a giant well-seasoned cast iron skillet, you could easily double this recipe to feed a big crowd.
Eating at California’s Five Michelin 3 Stars By Bob & Sue With the elevation of Manresa to three stars for 2016, Northern California now has five of the 13 Michelin 3-star restaurants in the United States. We ate at all five in nine days during our recent anniversary celebration in January. These five great chefs… Read More →
Black Beans Are Magical By Andrew Zimmern Beans are the healthiest and most nutritional protein option on earth. The communities around the world that eat a lot of beans, legumes and farinaceous foods live longer and happier than they do in other communities. Just check out my friend Dan Buettner’s Blue Zones books. Anyway, when… Read More →
Traditional Buttermilk Pie By Robert Stehling
Black Bean Clams with Green Onions By Andrew Zimmern As with most wok dishes, mise en place is everything. Once you prep all of your ingredients for this recipe, it comes together very quickly. The black bean sauce here is one of my favorites, it works well with most vegetables and proteins. You can find the… Read More →
Appetizers for a New Year’s Eve Bash Skip the pricey pre-fixe menus and over-crowded bars, and host your own New Year’s Eve soiree. There’s no better way to ring in the new year than a spread of finger foods and a house full of friends and family. Here are a few of my favorite hor d’oeuvres, from… Read More →
Ham & Apple Breakfast Hash By Andrew Zimmern This easy yet satisfying breakfast hash is the perfect use for leftover ham after a big holiday feast. It hits all the right notes; salty bacon and ham mixed with sweet apples, and a little spice from the cayenne.
The Perfect Autumnal Hand Pie By Andrew Zimmern I love pumpkin pie and this recipe is a game changer. Truly. The dough is simple and forgiving and my 9-year-old helps me make it. Yup. Then there is the filling, pre-baked and then filled into these modernist turnovers. So there you have it… the perfect autumnal… Read More →
The Zahav Lamb Shoulder By Michael Solomonov Next to our hummus, this is the dish that put Zahav on the map. We brine a whole lamb shoulder and smoke it over hardwood for a couple of hours. Then we braise it in pomegranate molasses until the meat is tender enough to eat with a spoon.… Read More →
Devour Rome One of the cradles of Western civilization, Rome is a city full of globally influential art, culture and architecture. Over 4 million tourists flock to the Italian capital every year, visiting ancient Roman ruins, hoping to catch a glimpse of the pope in Vatican City, and, often times, binging on Italian gelato, pizza… Read More →
Mike Solomonov’s Top Picks for Philly Highly regarded as one of the best chefs in Philadelphia—and I’d say in the entire country—Michael Solomonov’s Israeli food at the award-winning Zahav is beyond exquisite; it’s mind blowing. After he took a seemingly simple dish like hummus and elevated it to cult status, people started paying attention and the crowds have… Read More →
Devour Dubai Dubai is the wealthiest and most populous of the seven United Arab Emirates. In just two short decades, it’s grown into a modern metropolis with man-made islands, shopping centers with indoor ski slopes and the world’s tallest skyscraper. But scratch beneath the surface and you’ll find a vibrant melting pot of immigrants, merging… Read More →
Make the Most of Nature’s Candy. To my mind, great cooking is about honesty, authenticity and sourcing the best ingredients. Very few of us will ever pull a 30-pound striped bass out of the surf and throw it on a roaring fire. Fewer still will spend hours in the hills of Alba, rooting out October’s… Read More →
Where to Eat & Drink in Portland Andrew Taylor and Mike Wiley are the chef-owner duo behind Portland’s Eventide Oyster Co., Hugo’s and the brand new, noodle-focused The Honey Paw. A modern take on the classic American oyster bar, I love Eventide for their amazing raw selection, inventive Asian-influenced lobster rolls served in steamed buns… Read More →
